What is there not to like about rice with crispy fragrant chicken accompanied by lime and shiok sambal, delicious succulent fried tempeh, fishcakes and beancurd, thick chunks of cucumbers and lettuce and a generous serving of soup (Picture not shown) to finish off the meal?

This remains one of my all-time favourites when I visit the ABC market. It's even nicer when you eat there and it is presented on a banana leaf in a wooden plate and you have the soup piping hot.

A delicious complete meal in itself

Ummm....Yum....Yum....Too bad I cannot add or replicate fragrances in my reviews.

Whenever I buy noodles from this stall, the waft of the fragrant sesame oil in its sauce makes me salivate even before I can settle comfortably down to eat.

Though I know some people do not like too much sesame oil in their food as it may overpower the rest of the flavours, this stall does it just right.

The mushrooms for the shredded chicken noodles have been braised sufficently to let all the flavours of the sesame oil, dark sauces and secret ingredients to be infused.

The wanton noodles come with both fried and soup wantons. The noodles are softer than other wanton noodle stalls but it is definitely not soggy and does not have a heavy 'kee' taste.

The cost of the noodles has just recently gone up to $2.50 but it was kept at $2 for as long as I can remember.

Aahhhh....... Light, airy Paper Dosai that is substantial but not enough to make you feel jelak even after eating 2 pieces.

The crisps bits and crepe-like texture make this dish so delightful that I almost always eat the same thing when I come to Ghim Moh market.

The accompanying vegetable, tomato and plain coconut curry is a great play on the palate as it takes you from tartness to sweetness and to some crunchiness as you bite into the coconut bits.

Kudos to Letchmi and her team of sisters who consistently churn out great Dosai day-by-day to the hungry breakfast crowds.

I am great fan of Indian cuisine but frankly this is one of the rare stalls that still sell the traditional South Indian Appam. It is essentially made with the same batter (Coconut milk, flour, water, sugar) as Dosai but is thicker towards the centre and crispy at the edges.

The Egg Appam featured here is Amazing!!! The yolk is just set so but not runny and the edges of the Appam cooked till crispy but not burnt. The fresh Coconut accompanying it is subtle and moist and the orange sugar adds a hint of sweetness (of course, you do not drown your Appam with the sugar!) to this great breakfast dish.

This is truly satisfying

I always love going to Al Borgo. It has such a cosy atmosphere, and the staff is very attentive.

For starters, we had Deep Fried Calamari and the Vongole soup. The squid was tender and lightly battered, not overdone, and the tartar sauce accompanying it was of the right tartness.
The Vongole Soup was gorgeus, not too salty and full of flavour.
Also, the Zuppa di Mare (Seafood Soup in Tomato base) is very rich almost like a sauce. Great for dipping breads.

Besides the usual Italian fare like lasagne and squid ink pasta, they have an unusual risotto made up of red chicory.
The pastas were of the right texture, with the right amount of sauce coating every strand of pasta. We had a variety of pastas like the Squid Ink (rich but not sickening), Scallop with White Wine Sauce, Seafood with White Wine Cream Sauce.

Pizzas were yum and the Quattro Stagioni was quartered to contain the 4 different ingredients - Artichokes, Mushrooms, Ham and Salami. I think it'll be better to mix them all instead of concentrating 1 flavour into 1 quarter.

The Chocolate Cake was well-liquered and the sponge pillowy soft, yum
The Diplomatica which is a layered pastry cake was not quite what we expected with the pastry limp (not crispy) and too much cream.

The Flat White was more of a Latte and the coffee not quite strong. Something that is unsual in an authentic Italian restaurant.

Despite the couple of so-so items, the service was great - the waiter told my daughter that we didn't have to say thank you as we were the customer and it's their pleasure to serve us. Where do we get wait staff like that?!?